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Sheet Pan Vegetable Dinner with Feta
Sheet Pan Vegetable Dinner with Feta
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Exciting vegetarian sheet pan dinner bursting with zucchini, carrots, peppers, potatoes, tomatoes, olives, and savory feta cheese.
Ingredients:
  • 0.25 cup olive oil
  • 2 small zucchini, sliced
  • 2 small carrots, chopped
  • 2 red bell peppers - cored, seeded, and cut into chunks
  • 2 potatoes, peeled and cut into 1/2-inch cubes
  • 15 cherry tomatoes
  • 15 black olives
  • 4 green onions, chopped
  • 2 cloves garlic, pressed or minced
  • 2 teaspoons dried oregano, or to taste
  • 2 teaspoons dried thyme, or to taste
  • salt and freshly ground black pepper to taste
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 (4 ounce) package feta cheese, crumbled
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and generously grease 2 baking sheets with 2 tablespoons of olive oil each.
  • Spread zucchini, carrots, red bell peppers, potatoes, cherry tomatoes, black olives, and green onions evenly onto 2 baking sheets. Sprinkle garlic, oregano, thyme, salt, and pepper over the vegetables. Place 1 sprig of rosemary and 1 bay leaf on each baking sheet.
  • Roast the vegetables in the oven until they are golden and tender, around 25 to 35 minutes. Sprinkle feta evenly over the vegetables on the baking sheets and bake for an additional 5 to 10 minutes until the feta is slightly melted.

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